KMIX MEILLEUR PATISSIER RECETTES RECIPE
|300 g milk|
|20 g corn starch|
|3 egg yolks or 60 g|
|6 egg whites or 200 g|
|300 g chocolate|
|50 g caster sugar|
|Butter for the ramekins|
|Sugar for the ramekins|
- Place the pieces of chocolate in a large bowl.
- Pour the milk in a sauce pan. Add the sifted corn starch.
- Heat and whisk until it boils, keep it boiling for 1 minute (do not stop whisking). You will get a thick consistency.
- Pour immediately on the chocolate. Wait a little moment and mix until you get an homogeneous mixture.
- Add the egg yolks, mix again.
- Preheat your oven at 170 degrees.
- Whisk the egg whites with half of the sugar in your food processor bowl.
- When they get a little firm, add the other half of the sugar. Continue whisking until it gets very firm.
- Add, in 3 seperate times, the whites to your batter. Mix gently with a spatula.
- Butter the ramekins, then spread them with sugar.
- Pour the batter up to the top of the ramekin and smooth with the icing spatula.
- Make a little space between the border of the ramekin and the batter with a knife.
- Bake for 12 to 13 minutes. (Place all the ramekins at the same level in your oven in order to have uniform soufflés)
- Serve right away. (You can spread icing sugar).
CRÈME BRÛLÉE TART RECIPE | EPICURIOUS
Michael’s in Santa Monica served crème brûlée in a crust. The smooth custard in a flaky shell with a burnt-sugar top was one of his most popular desserts.
Provided by: Melissa Roberts
Total time: 4 1/4 hr
Cook time: 35 min
Yield: 8 servings
|1 1/4 cups all-purpose flour|
|2 tablespoons sugar|
|1/4 teaspoon salt|
|1 stick cold unsalted butter, cut into 1/2-inch cubes|
|3 to 5 tablespoons ice water|
|1/2 vanilla bean|
|1 1/4 cups heavy cream|
|2/3 cup whole milk|
|4 large egg yolks|
|1 whole large egg|
|1/2 cup sugar, divided|
|1/8 teaspoon salt|
|a 9 1/2-inch round fluted tart pan (1 inch deep) with a removable bottom|
|pie weights or dried beans|
|a small blowtorch|
- Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) until mixture resembles coarse meal with some roughly pea-size lumps of butter. Add 3 tablespoons water and stir into flour (or pulse) until incorporated.
- Gently squeeze a small handful of dough: If it doesn’t hold together, add water, 1/2 tablespoon at a time, stirring (or pulsing) after each addition. Do not overwork dough or pastry will be tough.
- Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
- Preheat oven to 350°F with rack in middle.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into tart pan and fold overhang inward to reinforce side. Chill until firm, about 30 minutes.
- Lightly prick bottom of shell all over with a fork, then line with parchment or foil and fill with pie weights. Bake until edge is pale golden and side is set, 20 to 25 minutes.
- Carefully remove weights and parchment and bake shell until golden, 10 to 15 minutes more.
- Remove tart shell from oven and reduce temperature to 300°F.
- While shell bakes, split vanilla bean lengthwise and scrape seeds into a heavy medium saucepan with tip of a paring knife. Add pod to saucepan with cream and milk. Heat over medium heat until hot, then let steep off heat 30 minutes.
- Whisk together yolks, whole egg, 6 tablespoons sugar, and salt in a quart measuring cup, then whisk into cream mixture until smooth. Strain through a fine-mesh sieve back into measuring cup.
- Put tart shell (in pan) in a 4-sided sheet pan. Put in oven, then pour custard into shell. Bake until just set but still slightly wobbly in center, 30 to 35 minutes (custard will continue to set as it cools). Remove tart from sheet pan and cool on a rack 30 minutes. Remove side of pan and cool to room temperature, about 1 hour more.
- Just before serving, sprinkle remaining 2 tablespoons sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned. Let stand 5 minutes before serving.